Effect of different levels of sugar and incubation temperature on microtuberization of potato (Solanum tuberosum L.).

Abstract

Production of potato microtubers si used as a strategy to minimize handling and subculture during maintenance. Several protocols have been developed for potato microtuberization. The present study was conducted to determine the effect of sucrose and incubation temperature on microtuber production. The experiment was conducted at the Tissue Culture laboratory at Agricultural Research Station, Sita Eliya. Eight weeks old in-vitro cultures of Desiree plantlets were treated with 40 ml of MS liquid medium supplemented with four different concentrations of sugar (80,100,120 and 140g /1) and cultures were incubated at 2 different incubation temperatures (15+1°C and 25+1°C) in al possible combinations to promote microtuberization. Each treatment consisted of six replicates and the cultures were maintained at 15+1°C ni a pharmaceutical refrigerator and ni the culture room at 25+1°C under complete darkness. Experiment was set in Completely Randomized Design (CRD). The results showed that the highest number of microtubers per culture vessel was achieved in the treatment combination of 80 g/l sugar level and 15+1°C incubation temperature. However, the treatment combinations did not show significant differences on the duration of microtuber initiation in 50% of the cultures, fresh weight, diameter and the runet of eye pes microte a cointion operate of s t t o s i r o microtuberization.